Vegetable rennet is obtained from a type of mold (Mucur Miehei). However, even though it is derived from mold, there is no mold contained in the final product. It is an equivalent chymosin product which works equally well but is not animal derived.


After the milk has been acidified, rennet is added. This causes the proteins in the milk to form a curd and allows the liquid to separate and run off as whey. The amount of rennet used in the different cheeses varies because of specific cheese requirements. Some need a firmer curd than others and some need a longer time frame for coagulation.


Features:

Each packet contains 10 vegetable rennet tablets
Each tablet is scored into 4 segments for ease of use
No animal byproducts
Yield: 1/2 tablet will set 2 gallons of milk in approximately 45 minutes at 86-95°F. Ten tablets will set approximately 40 gallons of milk
Gluten free, non-GMO


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